Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids
about
Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control.Inactivation of the panE gene in Lactococcus lactis enhances formation of cheese aroma compounds.13C based proteinogenic amino acid (PAA) and metabolic flux ratio analysis of Lactococcus lactis reveals changes in pentose phosphate (PP) pathway in response to agitation and temperature related stresses.Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations
P2860
Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids
description
2012 nî lūn-bûn
@nan
2012 թուականի Հոկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2012 թվականի հոտեմբերին հրատարակված գիտական հոդված
@hy
2012年の論文
@ja
2012年論文
@yue
2012年論文
@zh-hant
2012年論文
@zh-hk
2012年論文
@zh-mo
2012年論文
@zh-tw
2012年论文
@wuu
name
Expression in Lactococcus lact ...... by branched chain amino acids
@ast
Expression in Lactococcus lact ...... by branched chain amino acids
@en
type
label
Expression in Lactococcus lact ...... by branched chain amino acids
@ast
Expression in Lactococcus lact ...... by branched chain amino acids
@en
prefLabel
Expression in Lactococcus lact ...... by branched chain amino acids
@ast
Expression in Lactococcus lact ...... by branched chain amino acids
@en
P1476
Expression in Lactococcus lact ...... by branched chain amino acids
@en
P2093
Carmen Peláez
Luz P. Gómez de Cadiñanos
P304
P356
10.1016/J.IJFOODMICRO.2012.09.002
P577
2012-10-01T00:00:00Z